Chocolate Cake with Cherry Sauce

Chocolate Cake with Cherry Sauce is one of the easiest and quickest desserts I’ve ever made, but you’d never know if by the taste of it! The chocolate cake is rich and decedent, almost brownie like. The crazy part is I make it in the microwave! Yes, you read this right! I mix all the ingredients in a small bowl, pour the batter into a couple of mugs and microwave them for 1 1/2 minutes. Let the cakes cool for a few minutes. Lastly, top them whipped cream and a tasty cherry sauce. Its that simple!

Chocolate Cake with Cherry Sauce is Gluten Free and Low Glycemic

This chocolate cake also happens to be gluten free and low glycemic. I use almond flour as the base to this dessert and sweeten it with maple syrup. To make this dessert dairy free as well, just replace the whipped cream with whipped coconut cream.

I use frozen cherries for the sauce since you can find them year round. Plus, you don’t have to pit them! The sauce only takes about 5 minutes to make. I finish the cherry sauce with Kirsch, a cherry brandy from the foothills of Germany’s Black Forest. The Kirsch is optional, but I find it adds a beautiful complexity to sauce.

Enjoy this Romantic Dessert for Two

Sometimes making a dessert can be a bit of a process. I wanted to make a dessert that was perfect for two people without slaving away in the kitchen or having tons of leftovers. Don’t get me wrong, I love leftovers, but sometimes I don’t want to put the effort into making a cake for eight people when its just Joe and I for dinner.

This dessert is perfect for a romantic date night for two. What says passion better than chocolate, cherries and whipped cream?

Chocolate Cake with Cherry Sauce

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Recipe by Margaret Sanfelippo Course: DessertCuisine: AmericanDifficulty: Easy


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Chocolate Cake with cherry sauce is gluten free, low glycemic and delicious! Did I mention its made in a mug in the microwave? Its that easy!


  • Chocolate Cake
  • 1/4 cup 1/4 almond flour

  • 2 tbsp 2 cocoa powder

  • 1/16 tsp 1/16 salt

  • 2 tbsp 2 maple syrup

  • 1 tsp 1 oil, canola or avocado

  • 1 tsp 1 vanilla extract

  • 1 1 large egg

  • 1/8 cup 1/8 chocolate chips

  • Cherry Sauce
  • 1/2 cup 1/2 cherries, frozen

  • 1 tbsp 1 water

  • 1/4 tsp 1/4 lemon juice

  • 2 tsp 2 sugar

  • pinch pinch salt

  • 1 tsp 1 kirsch, cherry brandy (optional)

  • 1/2 cup 1/2 whipped cream


  • Combine the almond flour, cocoa powder and salt in a small bowl. Add the maple syrup, oil and vanilla extract to the bowl. Stir to combine. Next, add the egg and stir to incorporate. Lastly, stir in the chocolate chips.
  • Grease the inside of 2 coffee mugs. Divide the batter evenly between the both mugs.
  • Place in the microwave and cook for 1 minute and 30 seconds. The cake should pull away from the sides of the mug. It should still be moist, but cooked through.
  • Remove the cakes from the mugs and cool on a wire rack.
  • Cut each cherry into four pieces. Combine the cherries, water, lemon juice, water, sugar and salt in a small sauce pan over medium high heat. Cook for about 5 minutes, stirring regularly. Reduce until there is a small amount of liquid and the sugar is dissolved. Turn off the heat and add the kirsch, if using. Set aside to cool.
  • To assemble the cakes, slice them in half. Then, top one of the bottom cake layers with a quarter of the whipped cream and cherry sauce. Add the top cake layer, dollop with more whipped cream and cherry sauce. Repeat with the other cake. Enjoy! 

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